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Zucchini Crab Fritters With Grapefruit Aioli

15 faves
Nutrition per serving    (USDA % daily values)
CAL
684
FAT
74%
CHOL
118%
SOD
76%

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Ingredients for 4 servings

2 zucchini, thinly sliced lengthwise on a mandolin

1 lb fresh lump crab meat

1 egg white

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten

2 cups panko bread crumbs

Vegetable oil for deep frying

1/2 cup mayonnaise

1/2 cup sour cream

1 grapefruit

Preparation

1.

Begin by slicing the zucchini on a mandolin so you have long thin strips

2.

Lay out in a single layer on a tray lined with a kitchen towel

3.

Sprinkle salt on the strips and set aside to allow the moisture to be drawn out and make the strips pliable. Prepare the crab

4.

Drain the crab of any excess moisture then combine with egg white in a mixing bowl

5.

Season with salt and pepper and stir

6.

Take the strips of zucchini and place a spoonful of mixture on top

7.

Roll it up and place seam side down so it sticks and continue until you have used up all the crab

8.

Set up a breading station and coat the fritters in seasoned flour, then egg and finally seasoned panko

9.

Set aside in the refrigerator for 15 minutes to let the coating set

10.

Fry in 350 degree F oil until golden and crispy

11.

Drain on paper towels and Prepare grapefruit aioli

12.

Add grapefruit juice and 1 teaspoon of grapefruit zest to a small saucepan and simmer until reduced by half

13.

Shut off heat and cool

14.

In a blender, combine mayonnaise, sour cream and grapefruit reduction

15.

Serve with warm fritters.

View instructions at
Tyler Florence

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